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Valorization of Black Carrot Industrial Residues for the Anthocyanin Pigment Production

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Abstract

Industrial residues from black carrot were valorized for using them as a raw material to produce anthocyanin pigments, which were obtained as concentrated extracts and microcapsules.

The anthocyanins were extracted by citric, tartaric, and lactic acids to prevent degradation. Concentrated extracts were obtained by 80% of water reduction, whereas microcapsules were prepared by spray drying using gum arabic as a carrier agent.

The effect of pH and temperature on the anthocyanin content and coloration was assessed. In addition, the shelf-life of pigment products was determined for 360 days of storage at 4 and 20 °C, measuring anthocyanins concentration, color, and total phenolic retention.

Black carrot residues resulted in an excellent material for pigments products preparation. Concentrated extracts reached up to 7000 mg/L of anthocyanins, high antioxidant activity, and dark red color. The obtained products showed high color stability at 2–7 pH range and temperature stress from 20 to 90 °C. Furthermore, the concentrated extract showed 80% of anthocyanins preservation and 90% of color retention after storage for 360 days at 4 °C. Anthocyanin microcapsules exhibited 280 mg/L of anthocyanins with pink, red coloration, maintaining 50% of anthocyanins after storage for 180 days at 20 °C.

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Data Availability

The manuscript contains all data generated or analysed in this study.

Abbreviations

A:

Absorbance

A0 :

Anthocyanins absorbance at initial conditions, time=0

At :

Anthocyanins absorbance at subjected conditions t= t

a0 :

Positive=redness/negative=greenness of the control sample at initial conditions

a*:

Positive=redness/negative=greenness at final conditions

ABTS:

2,2-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid

b0 :

Positive=yellowness/negative=blueness of the control sample at initial conditions and final conditions

b*:

Positive=yellowness/negative=blueness

C:

Citric acid

CC:

Concentrated extracts from black carrot residues by citric acid

CD:

Color density

CR%:

Percentage of color retention

CRE:

Extract from black carrot residues by citric acid

CWE:

Extract from fresh black carrot by citric acid

D:

Pathlength, the distance the light travels through the sample

DPPH:

1,1-diphenyl 2-picrylhydrazyl

Dw:

Dry weight

Ε:

Molar extinction coefficient

FD:

Dilution factor

Fw:

Fresh weight

GAE:

Galic acid

KCl:

Potassium chloride

HCl:

Chloride acid

L:

Lactic acid

L0 :

Lightness/darkness; 0–100 of the control sample at initial conditions

L*:

Lightness/darkness; 0–100 at final conditions

λ max :

Maximum wavelength

LRE:

Anthocyanin extract from black carrot residues by lactic acid

LWE:

Anthocyanin extract from fresh black carrot by citric acid

MAC:

Monomeric anthocyanin content

MGA:

Gum arabic microcapsules from black carrot residues

MW:

Molecular weight

PC:

Polymeric color

PPC%:

Percentage of polymeric color

T:

Tartaric acid

TAC:

Total anthocyanin content

TCD:

Total color difference

TE (TROLOX):

6-hydroxy-2,5,7,8-tetramethylchroman-2-carboxylic acid

TPC:

Total phenols content

TRE:

Anthocyanin extract from black carrot residues by tartaric acid

TWE:

Extract from fresh black carrot by citric acid

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Acknowledgements

The authors thank the Consejo Nacional de Humanidades Ciencia y Tecnología (CONAHCYT) for the scholarship granted to E. Hernández-Acosta and E. López-Solorzano to study Environmental Sciences PhD, within the installations of the ‘Tecnológico Nacional de México-Toluca’ (No. 788926).

Funding

This study was supported by the Tecnológico Nacional de México (TECNM-11342.21-P and Consejo Nacional de Humanidades, Ciencias y Tecnologías (CF-2023-G-859).

Author information

Authors and Affiliations

  1. División de Estudios de Posgrado e Investigación, Tecnológico Nacional de México, Instituto Tecnológico de Toluca, Avenida Tecnológico S/N, Colonia Agrícola Bellavista Metepec, C.P. 52149, Mexico, Estado de México, México

    Evelyn Hernández-Acosta, Claudia Muro & Elizabeth López-Solórzano

  2. Universidad Autónoma del Estado de México, Paseo Colón esq. Paseo Tollocan s/n, Col. Residencial Colón, C.P 50120, Toluca, Estado de México, México

    Andrea Y. Guadarrama-Lezama

  3. Facultad de Estudios Superiores Cuautitlán, Laboratorio de Procesos de Transformación de Alimentos y Tecnologías Emergentes, Universidad Nacional Autónoma de México, UNAM, Km 2.5 Carretera Cuautitlán-Teoloyucan, San Sebastián Xhala, CP. 54714, Cuautitlán Izcalli, Estado de México, México

    Elsa Gutierrez-Cortez

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  1. Evelyn Hernández-Acosta
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Correspondence to Claudia Muro.

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Novelty Statement

The valorization of black carrot industrial residues related to Deep purple variety resulted in a high content of anthocyanins, constituting a potential raw material of reuse to produce a line of food pigments as concentrated extracts and microcapsules.

Anthocyanin concentrated extracts reached up to 7000 mg/L of anthocyanins and dark red color, showing 80% of anthocyanins preservation and 90% of color retention during storage for 360 days at 4°C. Color stability was observed at 2-7 pH range and temperature stress from 20 to 90°C.

Anthocyanin microcapsules exhibited 280 mg/L of anthocyanins with pink, red coloration, maintaining 50% of anthocyanins during storage for 180 days at 20 °C. Color stability was observed at 2-7 pH range and temperature stress from 20 to 75°C.

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Hernández-Acosta, E., Muro, C., Guadarrama-Lezama, A.Y. et al. Valorization of Black Carrot Industrial Residues for the Anthocyanin Pigment Production. Waste Biomass Valor 15, 4071–4086 (2024). https://doi.org/10.1007/s12649-024-02424-4

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